Option One:
Virtual Live
2.5 Days on ZOOM Platform. Lead Instructor and participants see and interact online.
Please click here to register for the 2.5 days class using ZOOM
“The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation), is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be “completed by a “preventive controls qualified individual”. This course developed by FSPCA is the “standard curriculum” recognized by FDA; successfully completing this course is one way to to meet the requirements for a “preventive controls qualified individual.”
Classes start at 8:00 A.M. to 5:00 P.M. the first two Days and 8:00 A.M. to 12:00 P.M. third day
Virtual Live PST Setember , 20, 21 and 23, 2021
Virtual Live PST October 13, 14, and 15, 2021
Virtual Live PST November 10, 11, and 12, 2021
Course Content – Part 1: Online self-paced course consists of 16 modules covering:
Chapter 1: Introduction to the FSPCA Food Course
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Chapter 7: Resources for Developing Food Safety Plans
Chapter 8: Hazard Analysis and Preventive Controls Determination
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply-Chain Preventive Controls
Chapter 13 Verification and Validation Procedures
Chapter 14: Record-Keeping Procedures
Chapter 15: Recall Plan
Chapter 16: Regulation Overview
Arrangement can be made for larger groups
Option Two:
Blended
Blended Course:
Only one day on ZOOM platform after finishing the self-paced online course
After finishing the self-paced online course, please email your completion enrollment ticket to Alex Kashef, the Lead Instructor, and register for the one day virtual class using ZOOM.
2021
September 25, 2021, 8:00 A.M. to 5:00 P.M. – PST
October 1, 2021 8:00 A.M. to 5:00 P.M. – PST
October 25 , 2021, 8:00 A.M. to 5:00 P.M. – PST
October 28 , 2021, 8:00 A.M. to 5:00 P.M. – EST
November 13, 2021, 8:00 A.M. to 5:00 P.M. – PST
November 15, 2021, 8:00 A.M. to 5:00 P.M. – EST
December 13, 2021, 8:00 A.M. to 5:00 P.M. – PST
December 16, 2021, 8:00 A.M. to 5:00 P.M. – EST
Link to Register for the part 2, one day , virtual, Interactive
Instructor-led class . $345.00
Course Content – Part 1: Online self-paced course consists of 16 modules covering:
Chapter 1: Introduction to the FSPCA Food Course
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Chapter 7: Resources for Developing Food Safety Plans
Chapter 8: Hazard Analysis and Preventive Controls Determination
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply-Chain Preventive Controls
Chapter 13 Verification and Validation Procedures
Chapter 14: Record-Keeping Procedures
Chapter 15: Recall Plan
Chapter 16: Regulation Overview
Option Three:
Onsite Training
2 1/2 Days
In Hermosa Beach, Los Angeles, California
September 20, 21, and 22, 2021
November 3, 4, and 5, 2021
Chapter 1: Introduction to the FSPCA Food Course
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Chapter 7: Resources for Developing Food Safety Plans
Chapter 8: Hazard Analysis and Preventive Controls Determination
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply-Chain Preventive Controls
Chapter 13 Verification and Validation Procedures
Chapter 14: Record-Keeping Procedures
Chapter 15: Recall Plan
Chapter 16: Regulation Overview
Please click here to go to the Frequently Asked Questions page. Also contact Alex Kashef, the Lead Instructor, at anytime by phone at 310-694-1544 or email him at alexkashef@geosda.com for any questions.
